Rob and I find ourselves eating less meat these days. Not sure we could commit to full time vegetarianism, but we are finding that eating satisfying meatless meals is pretty easy and sacrifice free. When we do include meat, we splurge on high quality, local produce, which has a lower carbon footprint, supports local farmers and tastes better. Every two weeks or so we commit to a meatless menu for the coming week. This is what it looks like:
Monday, is the one night where neither of us has to be anywhere after supper so I usually choose a garlicky menu item. Also known as “Bottle-of-wine Monday”, tonight’s meal will be pasta — Spaghetti Aglio, Olio e Peperoncino or spaghetti with garlic, oil and chili flakes, and a nice Italian red.
The pasta is simple, but flavorful with a bite from the garlic and heat from the red chile. It’s rounded nicely with a grating of parmigiano reggiano, some good olives and a nice chianti.
Tuesday sees a rush at dinner hour. I have kickboxing and get home to three animals who need to be fed, so I usually choose something that I can prepare quickly or ahead of time. This week we are having Paneer and Tomato Curry. For this recipe I quarter 5 of the tomatoes and dice the other three. I add them all at the same time. I substitute garlic and ginger paste, available at any Indian food market, for the garlic and ginger. I find the garlic more mellow and does not repeat. Perfect for a chilly fall day, warm with Indian spices, rich with coconut milk and hearty with paneer, this dish satisfies. Rob stops at our local Indian take out on the way home for naan. You can serve this with basmati rice or grocery store naan, but tandoor-oven naan is really unbeatable. We often freeze the leftovers for another day. This recipe is filling, and satisfying. It’s excellent comfort food for a cold night and truth be told, it’s even better another day after some time in the fridge to let the flavours marry.
Wednesday I am preparing a Cauliflower and Aged White Cheddar Soup. It’s good to try at least one new recipe a week. This was cheesy, delicious. and quite thick. Thin with more broth if you like.
Thursday is quiet for me. No appointments, nowhere to be until 11 pm hockey. So it’s a day I like to cook something that takes a little time, iPod on, Josie at my feet, kitties sleeping on the stairs, something that makes the house smell good and blows raspberries at November weather. This week I’m making a creamy, cheesy, Mushroom Risotto. I use vegetable stock instead of chicken stock. The mushrooms and liquid from soaking the dried porcinis makes this dish quite beefy tasting. Like every good risotto, this is creamy, rich and satisfying. The mushrooms provide a meatiness all to themselves.
Friday this week I have chosen something light but elegant that we can open a bottle of wine with and curl up in front of the TV and fire. We are going out to dinner tomorrow at Steven Beckta’s new resto Gezellig, so we will indulge or likely over indulge then. Tonight we will have to be satisfied with Peach and Brie Quesadillas and a chilled bottle of Pinot Grigio. We used bottled peaches in juice and a white sweet onion instead of red.
I guarantee with a little planning around your schedule, you will be surprised that you can eat very well and not even realize you had no meat. That’s why we call it accidental vegetarian. We choose a recipe because it will be tasty specifically, not because it was vegetarian. That’s just a happy coincidence.